1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb. Elk liver, cut into 1/2 inch
slices
4 slices bacon, cut into 1-inch pieces
2 medium onions, sliced
4 servings
In shallow dish or on sheet of wax paper, combine
flour, salt and pepper. Dredge liver slices in
flour mixture to coat. Set aside.
In 10-inch cast-iron skillet, cook bacon over medium
heat for 4 to 5 minutes, or until bacon is crisp,
turning occasionally. Remove bacon from skillet
and drain on paper towels.
Add liver and onions to bacon drippings in
skillet. Cook for 6 to 8 minutes, or until meat is
well done, stirring occasionally. Top liver and
onions with bacon pieces.
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